Tomatoes, Tomatoes, EVERYWHERE!

This is the time of year that garden tomatoes seem to be coming out of our ears! They are EVERYWHERE! Are you wondering how to use them? Here are a couple I have been hooked on lately.....

Eggs and Tomato Soup (sounds gross but is very delicious and filling). My sister-in-law and parents live in Atlanta and are of Asian decent. They own a popular Asian restaurant. I made up my own version of the recipe she made for us one time. This serves 1-2 people so you may want to double or triple it for more people.

3 large garden tomatoes, diced

2 egg whites

1 tsp Mrs. Dash (or other seasoning)

dash of pepper

splenda or truvia to your liking

(you also may add cubed tofu and chopped green/white onions)

In a frying pan cook eggs. Add everything else and let simmer 5 minutes.

Easy Italian Tomatoes

For this one there is really no recipe. All I do is chop up some garden tomatoes and drizzle Kraft's Zesty Italian dressing over the top and toss. I have added diced avocados and chopped up raw squash like yellow or and zucchini before. It was very good!

Kabob Marinade

I am posting this recipe due to popular request. I had some family members over for dinner this past week and they LOVED this one! It has always been one of my favorites. It was in a recipe book that came with the treadmill.

1/2 c. olive oil

1/2 c. lemon juice

1/2 onion (quartered)

1-2 tsp minced garlic

1 tbsp thyme

Place marinade divided into 2 ziplock bags (one for chicken and one for veggies) and add the following:

1 lb chicken, cubed

1 pint cherry tomatoes

1 pint button mushrooms

1 green pepper, cut into chunks

1 red pepper, cut into chunks

1 red or white onion

Marinade at least 2 hours (I usually do it overnight). Soak kabob skewers in water for at least 15 minutes before threading if using the wood ones (so they don't catch fire). Thread chicken and veggies on kabobs and grill over medium-high heat. We add canned pineapple chunks at this time too. I am sure you can bake it in the oven at about 400 degrees and cook until chicken is done and veggies are crisp tender. ENJOY!!

Chex Lemon Buddies

Okay...so I bought a box of Rice Chex Cereal and as I was throwing the box away this recipe on the back caught my attention. I love lemon flavoring so I HAD to make it! DELICIOUS! My kids liked it too. With school coming up, what a GREAT and somewhat healthy after school snack. And in the words of Betsy herself.....this is "easy, easy, easy!"

9	cups Rice Chex® cereal
1 1/4	cups white vanilla baking chips
1/4	cup butter or margarine
4	teaspoons grated lemon peel
2	tablespoons fresh lemon juice
2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container. Variation Give it a try! Vary this mix by stirring in chopped dried tropical fruits, coconut or macadamia nuts after coating the cereal mixture with powdered sugar. Also I thought it would taste even better with a little pure lemon extract. 1 Serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 4g, Trans Fat 0g);Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 1g % Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils *% Daily Values are based on a 2,000 calorie diet.

Ginger Sauce

I crave the ginger sauce from Noodle Express in Spokane!! I found this recipe in hopes to recreate it. I can't wait to try it!

This Creamy Ginger Soy Sauce is great as a dressing for a fresh salad, or as a sauce for your favorite Asian cuisine featuring meat or fish.

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 3 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 cup mayonnaise

Instructions

1. In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
2. Gradually whisk in mayonnaise until completely blended.

Asian Slaw with Ginger-Peanut Dressing

Ingredients

For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

(I also added a cut up cucumber and shredded chicken to the salad)

Directions

1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.